Chocolate Spritz Cookies

About 5 dozen cookies

Spritz are traditional Christmas cookies in Scandinavian
countries. They are simple butter cookies, shaped by
putting the dough through a cookie press. Before trying
this recipe, I hadn't used a cookie press in twenty years;
the old one I grew up with was difficult to work with
and worse to clean. Clearly, times have changed. I have
a Kuhn Rikon Professional Cookie Press that I got at
Williams-Sonoma, and it's a blast! It has a trigger
mechanism that's easy to use, and most of it is dishwasher-safe.
It comes with 20 shaping discs, so there's a shape for everyone.

Chocolate spritz are pretty and plain and crisp, with a
not-too-sweet flavor. The only unfortunate aspect of these
cookies is that they disappear with alarming speed. They
can be stored airtight for a few days at room temperature
(but not around me), or they can be frozen. I do not
recommend mailing them, as they are prone to breaking.
I have seen recipes stating that they can be decorated
with colored sugars before baking, but I tried this and
the sugars didn't show up well against the dark dough.
You could decorate them with icing (sparingly) after
they're baked and cooled, though. Incidentally, many
recipes I've seen call for making these in a mixer,
but I always make them by hand. These are good cookies
to make if you have small helpers. Be sure to try
the flavor variations below!

Note: The instructions for the cookie press I have direct
you to bake the cookies on ungreased cookie sheets. I
tried this, and it works, but you have to clean off the
sheets between batches. I line my sheets with aluminum
foil, shiny side up. When I use the press, I "click" out
one cookie with the trigger mechanism, then let the
press stand for just a second in place. I hold the foil
down on both sides of the press with one finger, then
lift the press up. The cookie dough will stick to the
foil, and may cause it to pucker slightly when you lift
the press up, but it doesn't affect the cookies as far
as I can tell. The above procedure sounds complicated,
but I can "click" out a sheet full of cookies in a couple
of minutes. Replace the foil after each sheet of cookies
is baked.

In large bowl, combine softened butter, sugar, and salt.
Cream thoroughly until light and fluffy. Add egg yolks
and beat in well, then add vanilla. Carefully stir in
cocoa powder, then gradually add flour, mixing only until
well-combined. Dough will be stiff.

Follow manufacturer's directions for loading cookie press,
then press out 3 or 4 cookies onto one sheet--no more!
These will be your "test" cookies. Bake for 11-12 minutes,
just until they feel firm on top. Allow to stand for a few
seconds on cookie sheet, then remove to cooling rack. Cool
completely, then try one. The cookies should be crisp
through, but not burnt. Adjust baking time if necessary.

Continue pressing out cookies onto prepared sheets,
placing them close together (these barely spread at all).
Remaining cookie dough can stand at room temperature,
tightly covered, though you might want to chill it briefly
if the room is warm.

Cool cookies completely before decorating or storing.
Store airtight at room temperature for up to a few days, or
freeze for longer storage (do not freeze cookies decorated
after baking).

Flavor variations: Stir any one of the following into the dough
after adding the vanilla:

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